Crunchy Granola Recipe Clusters Recipe Cards

BASIC LARGE CHUNK GRANOLA RECIPE

Steps:

• Preheat oven to 325 degrees F. Line a (11x17 inch) baking sheet with parchment paper.
• Add the oil, honey, brown sugar, vanilla, and salt to a large bowl. Whisk until sugar is dissolved and oil is well incorporated.
• Add the oats and your chosen granola flavors. Stir well.
• Pour the oat mixture onto the baking sheet and spread it out into an even layer. Firmly pack the oat mixture into the baking sheet.
• Bake for 30 minutes, rotating the pan half way through cooking.
• Let the granola cool at room temperature for one hour.
• Use a small spoon to scoop up the granola off of the baking sheet. Use the spoon and your hands to break the granola into large chunks.
• Store at room temperature in a sealed container or zip top bag.

CRUNCHY GRANOLA

Steps:

• In a small saucepan, combine the honey, oil and brown sugar; cook and stir over medium heat until sugar is dissolved. Remove from the heat; stir in vanilla. , In a large bowl, combine the oats, almonds, coconut, sesame seeds and sunflower kernels. Add honey mixture, stirring until evenly coated. Spread onto two ungreased baking pans. , Bake at 300° for 20 minutes, stirring frequently. Stir in raisins. Bake 10 minutes longer. Cool, stirring occasionally. Store in an airtight container.

CHUNKY GRANOLA RECIPE

Steps:

• Adjust the oven rack to upper middle position. Heat oven to 325 °F.
• Line your sheet pan with parchment paper. (it helps tremendously when it is time to clean.)
• Whisk maple syrup, brown sugar, vanilla, salt and oil in a BIG bowl.
• Add the oats, almonds and walnuts in to the liquid mixture and fold until thoroughly mixed.
• Transfer the oat mixture onto baking sheet and spread it to make an even layer.
• Using the back of a ramekin* or a spatula, compress oat mixture until it is very compact.
• Bake for 20-25 minutes rotating pan once halfway through baking.
• Once baked, remove it from the oven and let it cool for 15-30 minutes.
• Break cooled granola into pieces of your desired size.
• Mix in the chopped dried fruit and shredded coconut.

EASY OIL-FREE GRANOLA (WITH LOTS OF CRUNCHY CLUSTERS!)

Steps:

• Preheat the oven to 375F.
• Combine all the ingredients in a mixing bowl.
• Stir to evenly coat all the dry ingredients.
• Spread on a baking pan lined with parchment paper.
• Press it into a rectangle about 1/4 inch thick.
• Bake for 10 mins at 375F until the edges are just staring to brown. Do not stir it.
• Remove from the oven. Let it cool for at least 30 mins before stirring or moving or touching.
• Then break apart into chunks.
• Store in an airtight container for up to 5 days.

MAPLE ALMOND GRANOLA CLUSTERS

Steps:

• Preheat oven to 300°F (149°C). Line 9×13 baking pan with parchment paper. Set aside.
• In large bowl, toss together oats, almond flour, whole wheat flour, slivered almonds and salt. Pour canola oil evenly over the mixture and stir. Set aside.
• Combine maple syrup and dark brown sugar in a medium pot over medium heat. Stir until sugar dissolves. Remove from heat and add vanilla extract. Pour sugar/maple mixture over oat mixture and stir until everything begins to come together. Break up any lumps and make sure the wet ingredients are evenly coating the dry. The granola will be VERY sticky.
• Press into prepared baking pan, flattening the top so it is perfectly even. I used the bottom of a spatula (sprayed with nonstick spray) to flatten down the top.
• Bake for 40 minutes, rotating the pan every 10 minutes. Remove from heat and let sit for a couple minutes. Cut into squares and break up into smaller cluster pieces - the granola will be hot so be careful! Throw the clusters back into the baking pan and bake the clusters for 10 more minutes at 300°F (149°C).
• Remove from oven and let the clusters cool completely - make sure they are cooling uncovered because the air will help give them a nice crunch. Enjoy!